Question: What do you when you’re craving something buttery and sweet?
Also, it’s raining like the world is ending outside, and you’re as tired as rat after a long day.
Oh, and you don’t have any fancy things in the fridge. So no- I can’t eat a bar of 80% cacao organic dark chocolate with a macadamia nut and marzipan filling.
(Does this chocolate exist only in my dreams?)
Answer: You make shortbread!!
I was seriously in shock when I looked at this recipe.
Flour. Butter. Sugar.
How simple. How perfect.
Why did I expect anything different from the goddess of comfort baking?
This shortbread takes less than five minutes to prepare. Add to that the 10 minutes or so in the oven, and you’re set.
They can be made to look elegant of course, but I was in a hurry.
Fresh from the oven, you don’t even have to bite into them. They melt in your mouth. And you’re left with the most dreamy, wonderful, comforting aftertaste, of butter and a delicate sweetness.
Adapted from: (Nigella’s Easy Shortbread)
Prep time: 5 mins
Cook time: 10-15 mins
Makes: about 20 medium sized bits
150g plain flour, unsifted
110g butter (salted is fine), melted and cooled
50g icing sugar, plus a little bit for dusting
1. Preheat the oven to 160º C.
2. Mix the butter and sugar together, till there are no lumps. Add the flour a little at time. Mix with your hands and knead gently. Form into a smooth ball.
3. Roll out to about 1/2cm thickness and cut out shapes with cutters, or just slice the dough (if you’re like me) into strips of different sizes.
4. Bake on a baking sheet lined with parchment paper for 10-15 mins. Remove from the oven and dust lightly with icing sugar. Let it cool slightly before you eat